Summer Picnic Recipe

Baby Potato and Haricot Vert Salad
A gourmet potato salad perfect for summer!

2 pounds Baby potatoes

1 cup cherry tomatoes

½ lb. Haricot vert (baby green beans) or fresh green beans

1 small bunch basil, chopped

1 small bunch chives, chopped

¼ cup balsamic vinegar

¼ cup champagne or red wine vinegar

¼ cup olive oil

1 tbsp. Dijon or whole grain mustard

1 tbsp. honey

Salt and pepper to taste

Bring potatoes to boil, add salt, and boil for 15 to 20 minutes until tender but firm. Drain and rinse with cold water and cut in half. Blanch green beans in hot water and cool in ice water bath so they are tender and crunchy. Cut cherry tomatoes in half, and add basil and chives. For dressing, mix balsamic vinegar and red wine vinegar, Dijon mustard, honey, olive oil and salt and pepper. Fold dressing in with potatoes. Combine tomatoes and green beans with potatoes and dressing, and top with goat cheese. Serves 6.

By Chef Emily Buller